It's the women who wear the apron in season 2 of Bigg Boss house. The popular reality show on Colors where a bunch of people are locked in a house without any communication with the outside world, saw Ketki Dave, Sambhavna Seth and Payal Rohatgi cook up a storm in the kitchen.
Here the women were kind enough to share some of their recipes. Sample this:
Sambhavna Seth
Punjabi Kadi
Ingredients:
For Kadi
2 cups yoghurt,
2 tbsp besan (gram flour).
1/4 tsp mustard seeds,
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1 chopped medium onion
Very little turmeric powder
Oil and salt
Method:
Mix besan and yoghurt and make a paste. Add water to make a consistency of thick butter milk and keep aside.
For seasoning add a little oil in a pan and add cumin, fenugreek and mustards seeds. When it splutters add one chopped medium onion. Fry till light brown. Add turmeric powder and besan-yoghurt mix. Add salt and cook for at least half an hour on a low flame.
For pakoras (dumplings)
1 cup besan
1 chopped onion
2 green chillies
1-2 flakes of garlic
1/4 tsp chilli powder
Pinch of cooking soda
Salt to taste
Make a thick paste of besan; add small chopped onion, green chillies, garlic, red chilli powder, salt and a pinch of cooking soda. Mix this well and make small balls (dumplings). Deep fry, remove and put in hot water.
For seasoning take 1 tbsp full of ghee in a kadai, add 1 tsp cumin seeds and 2-3 red whole chillies and add it to the mixture. Finally add the soaked pakoras to the mixture.
Rajma Gravy
Ingredients:
1/4 kg kidney beans (soaked overnight)
2 medium size onions
3 flakes garlic
1 inch piece ginger
1 tsp ghee/oil
2 medium size finely chopped tomatoes
2 tsp red chilli powder (Kashmiri chilli powder)
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
Coriander leaves for garnishing
Method:
Grind or grate onions, ginger and garlic to a fine paste. Heat oil and fry the ginger-garlic and onion paste till golden brown. Add the tomatoes and saute till the oil separates. Add the red chilly, garam masala, coriander, cumin powders and salt. Fry for a minute. Add soaked rajma and three cups of water and stir. Cover and simmer over low heat till beans are tender and the curry thickens. Garnish with chopped coriander leaves
Text: Rajul Hegde
Also See: 'I would like to hit Payal!'
Advertisement
